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The flour of the first grade is wheat flour which has more granular grind
than flour the highest grade so it has a small amount of nutrients, and it is more suitable for baking bread every day than flour the highest grade.
The characteristics of wheat flour of the first grade: it is soft to the touch, fine grinding, has white with a slightly yellowish tinge. Wheat flour of the first grade contains many gluten thanks to that dough has elasticity structure and finished products have good shape,large volume, pleasant taste and aroma.
Wheat flour of the first grade is recommended for lean baking (for example cakes, biscuits, muffins, pancakes, sauteing, and others) as well as for baking a variety of breads. Bread from flour of the first grade becomes stale slowly and it contains 2-3% of bran that makes it more useful for human body than flour the highest grade. But for baking white bread for every day and also for mixing with rye flour during baking dark bread is recommended flour second grade, not first.